Best-Ever Pepper Steak

Why You’ll Love This Recipe

I love how this dish brings bold flavor with minimal effort. The beef sears quickly for a juicy bite, while the onions and peppers add just the right amount of sweetness and crunch. The soy sauce pulls everything together into a rich, umami-packed sauce. It’s quick, comforting, and perfect for spooning over fluffy rice when I want a satisfying meal in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb beef sirloin, sliced

• 1 large bell pepper, sliced

• 1 onion, sliced

• 2 cloves garlic, minced

• 3 tablespoons soy sauce

• 2 tablespoons vegetable oil

• Salt and pepper to taste

• Cooked rice, for serving

Directions

1. I heat the vegetable oil in a large skillet over medium-high heat.

2. Once the oil is hot, I add the sliced beef and cook it until browned on all sides, which takes just a few minutes.

3. I then add the minced garlic, sliced onion, and bell pepper to the pan, stirring often until the vegetables are tender but still slightly crisp.

4. I pour in the soy sauce and stir everything together, letting the flavors blend. I season with salt and pepper to taste.

5. I serve the pepper steak hot over cooked rice for a complete and comforting meal.

Servings and timing

This recipe serves 4 and takes just 25 minutes total—10 minutes to prep and 15 minutes to cook. Each serving comes in at about 320 calories, making it a light but hearty option.

Variations

Sometimes I use a mix of red and green bell peppers for extra color and sweetness. If I’m craving more heat, I add a pinch of crushed red pepper flakes or a splash of sriracha. I’ve also added sliced mushrooms or snow peas for a veggie boost. And when I want a saucier version, I stir in a splash of beef broth and cornstarch slurry to thicken it up.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or microwave, adding a little splash of water or soy sauce if needed to loosen the sauce.

FAQs

What kind of beef is best for pepper steak?

I prefer beef sirloin because it cooks quickly and stays tender, but flank or skirt steak works well too if sliced thin.

Can I use other vegetables?

Absolutely. I’ve used broccoli, mushrooms, and even zucchini—just be sure to adjust cook times so nothing gets too soft.

Is this dish spicy?

Not as written. If I want spice, I add red pepper flakes or hot sauce to the pan while cooking.

Can I make this ahead of time?

Yes, I prep all the ingredients ahead and store them in the fridge. When I’m ready, the stir-fry comes together in under 15 minutes.

What’s the best way to slice the beef?

I slice it thinly against the grain so it stays tender and cooks evenly. Sometimes I partially freeze it first for easier slicing.

Conclusion

Best-Ever Pepper Steak is a quick, delicious meal that’s full of flavor and perfect for busy nights. With tender beef, crisp veggies, and a savory sauce over rice, it’s one of those recipes I always keep in rotation. Simple, satisfying, and endlessly adaptable—it truly lives up to its name.

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